This delicious James Martin Dill Pancakes recipe is quick, easy, and full of fresh flavors. With creamy sour cream, smoked salmon, and cucumber ribbons, it’s a light and savory treat perfect for brunch or a simple meal. You can easily swap ingredients based on what you have at home.
Ingredients Needed
- 200g (1⅔ cups) self-raising flour
- ½ teaspoon salt
- 2 eggs
- 250ml (1 cup) milk
- Grated zest of 1 lemon
- 1 tablespoon finely chopped dill
- 1 tablespoon lemon juice
- 100g (½ cup) light sour cream
- 1 telegraph cucumber
- 1 tablespoon butter
- 12 slices of smoked salmon
- Dill sprigs, to serve
How To Make Dill Pancakes
- Make the pancake batter: Sift the flour and salt into a bowl and make a well in the center. In a separate bowl, whisk the eggs and milk together, then pour into the dry ingredients and whisk until smooth. Stir in the lemon zest and dill. Allow the batter to rest at room temperature for 10 minutes.
- Prepare the sour cream: Stir the lemon juice into the sour cream and season with freshly ground black pepper.
- Prepare the cucumber: Use a vegetable peeler to create long ribbons from the cucumber.
- Cook the pancakes: Heat a non-stick frying pan over medium heat and grease with butter. Pour ¼ cup of batter into the pan, spreading it into a 14cm (5½-inch) circle. Cook until the top of the pancake begins to bubble, then flip and cook for an additional minute. Remove to a warm plate and repeat with the remaining batter.
- To serve: Top each pancake with a slice of smoked salmon, cucumber ribbons, and a spoonful of the lemony sour cream. Garnish with dill sprigs.
Recipe Tips
- Rest the batter: Allow the pancake batter to rest for 10 minutes before cooking. This helps the pancakes become light and fluffy.
- Use room temperature ingredients: Make sure your eggs and milk are at room temperature to ensure the batter mixes smoothly.
- Don’t overcook the pancakes: Cook the pancakes until the top starts to bubble, then flip them quickly to avoid dryness.
- Serve immediately: For the best texture and flavor, serve the pancakes straight from the pan, topped with smoked salmon and sour cream.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover pancakes cool to room temperature. Store them in an airtight container in the fridge for up to 2 days.
- Freeze: Allow the pancakes to cool to room temperature before placing them in a freezer-safe container or bag. They can be frozen for up to 1 month. To serve, thaw in the fridge overnight before reheating.
- Reheat: Heat a non-stick frying pan over medium heat. Warm the pancakes for 1-2 minutes on each side until heated through.
Nutrition Facts
Serving Size: 1 serving
- Calories: 218
- Total Fat: 14g
- Saturated Fat: 5g
- Cholesterol: 175mg
- Sodium: 503mg
- Total Carbohydrate: 15g
- Dietary Fiber: 3g
- Sugars: 3g
- Protein: 9g
Try More James Martin Recipes:
- James Martin Cheese Scones
- James Martin Sweet Shortcrust Pastry
- James Martin Microwave Syrup Sponge Pudding
- James Martin Strawberry Trifle
James Martin Dill Pancakes
Description
This delicious James Martin Dill Pancakes recipe is quick, easy, and full of fresh flavors. With creamy sour cream, smoked salmon, and cucumber ribbons, it’s a light and savory treat perfect for brunch or a simple meal. You can easily swap ingredients based on what you have at home.
Ingredients
Instructions
- Make the pancake batter: Sift the flour and salt into a bowl and make a well in the center. In a separate bowl, whisk the eggs and milk together, then pour into the dry ingredients and whisk until smooth. Stir in the lemon zest and dill. Allow the batter to rest at room temperature for 10 minutes.
- Prepare the sour cream: Stir the lemon juice into the sour cream and season with freshly ground black pepper.
- Prepare the cucumber: Use a vegetable peeler to create long ribbons from the cucumber.
- Cook the pancakes: Heat a non-stick frying pan over medium heat and grease with butter. Pour ¼ cup of batter into the pan, spreading it into a 14cm (5½-inch) circle. Cook until the top of the pancake begins to bubble, then flip and cook for an additional minute. Remove to a warm plate and repeat with the remaining batter.
- To serve: Top each pancake with a slice of smoked salmon, cucumber ribbons, and a spoonful of the lemony sour cream. Garnish with dill sprigs.
Notes
- Rest the batter: Allow the pancake batter to rest for 10 minutes before cooking. This helps the pancakes become light and fluffy.
- Use room temperature ingredients: Make sure your eggs and milk are at room temperature to ensure the batter mixes smoothly.
- Don’t overcook the pancakes: Cook the pancakes until the top starts to bubble, then flip them quickly to avoid dryness.
- Serve immediately: For the best texture and flavor, serve the pancakes straight from the pan, topped with smoked salmon and sour cream.
James Martin Dill Pancakes